JP2010220484A - Foaming oil-in-water emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified oil-and-fat composition excellent in meltability in the mouth, shape retention and liquid stability, and also having good whipping physicality, workability and artificial flower-making properties. <P>SOLUTION: The foaming oil-in-water emulsified oil-and-fat composition contains 20-40 wt.% of an oil and fat composition containing: 60-90 wt.% of lauric oil and fat (A) having a rising melting point at 30-35°C in the whole of the oil-and-fat composition; 10-40 wt.% of an oil and fat (B) comprising a random interesterified oil whose constituent fatty acid contains 10-40 wt.% of a lauric acid and 20-35 wt.% of a palmitic acid and which has the total amount of a saturated fatty acid of 50-70 wt.%; and 0-30 wt.% of other oil and fat (C). The foaming oil-in-water emulsified oil-and-fat composition is whipped to be used. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream used for cake topping and nappe.

  The whipped cream used for cake topping and nappe includes fresh cream that concentrates fat from raw milk, and a foamable oil-in-water emulsified oil and fat composition in which milk fat and vegetable oils are emulsified in an oil-in-water type. . As vegetable fats and oils used as a raw material for the foamable oil-in-water emulsified fat and oil composition, lauric fats and oils are generally used in order to improve mouth melting and shape retention.

  However, whipped cream containing a large amount of lauric fats and oils has poor emulsification stability, causing plasticization (both) in the distribution process, worsening of the texture of the whipped cream, and poor workability with harshness. End up.

  Conventionally, in order to compensate for the drawbacks of lauric fats and oils, a method of using SUS triglyceride in combination (Patent Document 1) has been disclosed, but the resulting cream tends to increase in viscosity during storage and is inferior in liquid stability. It was practically difficult.

  On the other hand, a method (Patent Document 2) for defining SFC by using lauric fat and vegetable hardened oil in combination is disclosed (patent document 2), but it impairs the meltability and the good shape retention characteristic of lauric fat and oil. It was.

  Moreover, although the method of transesterifying a medium chain fatty acid and a lauric oil and fat is disclosed, it is difficult in terms of cost and is not satisfactory in terms of melting in the mouth and flavor.

Japanese Patent Laid-Open No. 5-219887 Japanese Patent Laid-Open No. 2-100646 JP 2007-236348 A

  An object of the present invention is to provide a foamable oil-in-water emulsified oil / fat composition that is excellent in mouth melting, shape retention and liquid stability, and has excellent whipping properties, workability, and flowering properties.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention contain a specific amount of lauric acid and palmitic acid as constituent fatty acids and lauric oils and fats (A) having a specific rising melting point, and saturated. The oil-in-water emulsified oil / fat composition obtained by adding and stirring the oil phase in which the total amount of fatty acid is a specific amount of random transesterified oil (B) in a specific ratio is added to the aqueous phase and stirred. The present inventors have found that the liquid stability is excellent and that the whipping properties, workability, and flower-forming properties are good, and the present invention has been completed.

  That is, the first of the present invention contains 60 to 90% by weight of lauric oil (A) having an ascending melting point of 30 to 35 ° C. in the entire oil and fat composition, and 10 to 40 of lauric acid among the constituent fatty acids. 10% to 40% by weight of fats and oils (B), which is a random transesterified oil containing 20% to 35% by weight of palmitic acid and 50 to 70% by weight of a saturated fatty acid, and other fats and oils (C) The present invention relates to a foamable oil-in-water emulsified oil / fat composition containing 0 to 30% by weight of an oil / fat composition containing 20 to 40% by weight of the entire foamable oil-in-water emulsified oil / fat composition. A preferred embodiment relates to the foamable oil-in-water emulsified oil / fat composition as described above, wherein the content of the oil / fat composition is 25 to 35% by weight in the whole foamable oil-in-water emulsified oil / fat composition.

  According to the present invention, it is possible to provide a foamable oil-in-water emulsified oil / fat composition that is excellent in meltability, shape retention and liquid stability, and has good whipping properties, workability, and flowering properties.

  Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention specifies an oil / fat composition containing a specific amount of a specific lauric oil / fat (A) and a specific random transesterified oil / fat (B). Contains. Moreover, you may contain other fats and oils (C) as an arbitrary component in an oil-fat composition.

  The lauric fat (A) used in the present invention is a fat containing a large amount of lauric acid, that is, a saturated fatty acid having 12 carbon atoms, in the constituent fatty acid. The content of lauric acid is usually 35% by weight or more, preferably 40% by weight or more, based on the total constituent fatty acids. Specific examples thereof include coconut oil and palm kernel oil, and those obtained by separating, curing and transesterifying these can also be used as appropriate.

  The content of the lauric oil / fat is preferably 60 to 90% by weight in the entire oil / fat composition. When the amount is less than 60% by weight, the shape retention of the whipped cream is lowered, and a cooling sensation of melting in the mouth cannot be obtained. If it exceeds 90% by weight, the liquid stability is lowered, and the whipped cream becomes hard and the workability is poor, which is not preferable.

  Moreover, it is essential that the rising melting | fusing point of the said lauric oil fat is 30-35 degreeC. If it is less than 30 ° C., the liquid stability of the resulting foamable oil-in-water emulsion is lowered, and the shape retention of the whipped cream is deteriorated, which may be undesirable. When it exceeds 35 ° C., melting in the mouth becomes heavy and a cooling sensation cannot be obtained.

  The random transesterified oil (B) of the present invention contains lauric acid and palmitic acid as constituent fatty acids. As for content of random transesterified oil (B), 10 to 40 weight% is preferable in the whole oil-fat composition.

  Lauric acid is a saturated fatty acid having 12 carbon atoms, and any oil or fat may be used as its supply source as long as it is an edible oil and fat containing lauric acid, but palm oil preferably has a high lauric acid content. , Palm kernel oils, fractionated oils thereof, transesterified oils or hydrogenated oils.

  Palmitic acid is a saturated fatty acid having 16 carbon atoms, and any oil or fat may be used as its supply source as long as it is an edible oil and fat containing palmitic acid. Preferably, palmitic acid has a high palmitic acid content. Examples thereof include oils, fractionated oils thereof, transesterified oils, and hardened oils.

  Random transesterification can be performed using the above-mentioned supply source by a conventional method, for example, a method using a chemical catalyst such as an alkali catalyst, a method using an enzyme, or the like. As an example, sodium methylate, sodium ethylate or the like is used as an alkali catalyst, and a random transesterification reaction is caused by adding 0.01 to 1% of this to 100% of raw material fats and oils. Can be coordinated.

  It is essential that the lauric acid content contained in the fats and oils subjected to random transesterification is in the range of 10 to 40% by weight, and the palmitic acid content is in the range of 20 to 35% by weight. The total amount of saturated fatty acids including lauric acid and palmitic acid is preferably 50 to 70% by weight. Outside this range, the liquid stability decreases, the whipped cream tends to be squeezed, and the texture becomes poor.

  Other fats and oils (C) of the present invention are not particularly limited as long as they are edible, but rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil And vegetable oils such as olive oil, and animal fats such as milk fat, beef tallow, pork tallow, and fish oil. These can be used after appropriate processing such as hardening, fractionation, and transesterification. Other fats and oils (C) are arbitrary components, and the content is preferably 0 to 30% by weight in the whole fat and oil composition.

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, the content of the oil / fat composition comprising the lauric oil / fat (A), the random transesterified oil / fat (B) and the other oil / fat (C) is usually 20. It is preferably -40% by weight, more preferably 25-35% by weight. When the amount of the oil / fat composition is less than 20% by weight, the whipping property is lowered, the shape retaining property of the whipped cream is deteriorated, and a phenomenon such as water separation may occur, which is not preferable. When the amount of the oil composition exceeds 40% by weight, the liquid stability is lowered, the texture of the whipped cream is poor, and it may be unfavorable.

  It is also possible to mix a foamable oil-in-water emulsified emulsion containing milk fat such as fresh cream into the foamable oil-in-water emulsified oil / fat composition of the present invention.

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, it is preferable to use specific amounts of proteins and emulsifiers in addition to fats and oils, and thickening polysaccharides, saccharides, salts and the like are used as necessary. be able to.

  The protein may be any protein as long as it can be used in food, but is preferably a milk-derived protein in terms of flavor, such as casein, whey protein, whole milk powder, skim milk powder, buttermilk powder, etc. Can be mentioned. In addition, for the purpose of supplying protein, raw milk, whole fat concentrated milk, skim milk, skim concentrated milk, butter milk, whey, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt or cheese, etc. may be used. Furthermore, you may use what isolate | separated and fractionated protein by UF membrane, the ion exchange resin process, etc. Milk protein salts such as sodium caseinate can be used as well.

  As the emulsifier, any emulsifier for food may be used. For example, sucrose fatty acid ester, lecithin, lecithin derivative, glycerin fatty acid ester, monoglycerin fatty acid ester derivative, polyglycerin fatty acid ester, Examples include sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and the like, which can be used as necessary.

  Examples of the thickening polysaccharide include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic, and CMC.

  Examples of the saccharide include sugar, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.

  Examples of the salts include sodium salt and potassium salt of phosphoric acid, sodium salt of polymerized phosphoric acid and sodium salt of citric acid. Moreover, you may use a coloring agent, a fragrance | flavor, etc. as needed.

  The foamable oil-in-water emulsified oil / fat composition of the present invention can be produced by an existing method. For example, an oil phase part in which an oil-based raw material such as an oil-soluble emulsifier is mixed with the oil and fat of the present invention and heated and dissolved at 50 to 80 ° C., and an aqueous raw material such as a water-soluble emulsifier, protein, salt, etc. The aqueous phase part stirred and dissolved in the emulsion is pre-emulsified, and then subjected to usual treatments such as homogenization, sterilization, homogenization, cooling, and aging to obtain the foamable oil-in-water emulsified fat composition of the present invention. be able to.

  The foamable oil-in-water emulsified oil / fat composition of the present invention is used for whipped cream used in cake toppings and nappes.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Whipping time measurement method>
4 kg of the foamable oil-in-water emulsified oil / fat composition obtained in Examples / Comparative Examples and 400 g of granulated sugar were placed in a can-to-mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.) and stirred at high speed (380 rpm). The time until the corner of the whipped cream was raised was determined as the whipping time.

<Overrun evaluation method>
The overrun is a percentage of the air contained in the whipped foamable oil-in-water emulsified oil / fat composition, and was determined by the following formula.
Overrun (%) = [(weight of a certain volume of foamable oil-in-water emulsified oil composition) − (weight of foamable oil-in-water emulsified oil composition after whipping)] ÷ (constant volume Of the foamable oil-in-water emulsified oil and fat composition after whipping

<Liquid stability evaluation method>
60 g of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples was placed in a 100 cc beaker, stirred at 120 rpm, and the time required for fluidity to be lost was evaluated as liquid stability. The evaluation criteria at that time were as follows.
A: 60 minutes or more, O: 30 to 60 minutes, Δ10 to 30 minutes, X: 10 minutes or less.

<Texture evaluation method>
The foamable oil-in-water emulsified oil / fat composition obtained in Examples / Comparative Examples was whipped, and the surface condition was visually observed when it was made with a squeezed bag, and evaluated according to the following evaluation criteria. A: Smooth and extremely good, O: Good, Δ: Slightly roughened state, X: Roughly unfavorable state.

<Method for evaluating shape retention>
Whipping the foamable oil-in-water emulsion obtained in Examples / Comparative Examples, artificially flowering it with a squeezed bag, and visually observing the shape change after holding at 15 ° C. for 24 hours, the following evaluation Evaluated by criteria. ◎: No shape loss, ○: Slightly out of shape but no problem, △: Slightly out of shape, ×: Out of shape, not retaining the original shape.

<Melting evaluation method>
The foamable oil-in-water emulsions obtained in the examples and comparative examples were whipped and subjected to sensory evaluation by eight professional panelists, and the average value was used as the evaluation value. The evaluation criteria at that time were as follows. ◎: Mouth feel is very smooth and very preferable, ◯: Mouth feel is smooth and preferable, △: Mouth feel is slightly heavy and not preferable, and X: Mouth feel is heavy and not preferable.

(Manufacture example 1) Preparation of fats and oils 1 Fatty oil 1 was obtained by random transesterification of 55 parts of palm kernel olein oil and 45 parts of palm oil by a chemical catalyst method using sodium methylate. The characteristics of the fat 1 are summarized in Table 1.

(Manufacture example 2) Preparation of fats and oils 2 70 parts of palm double olein oils and 30 parts of palm kernel extreme hardening oil were randomly transesterified by the chemical catalyst method using sodium methylate, and the fats and oils 2 were obtained. The characteristics of fat 2 are summarized in Table 1.

(Production Example 3) Production of Oil and Fat 3 Palm double olein oil was randomly transesterified by a chemical catalyst method using sodium methylate to obtain oil and fat 3. The characteristics of the fat 3 are summarized in Table 1.

(Production Example 4) Production of Oils and Fats 4 60 parts of palm kernel oil and 40 parts of palm kernel extremely hardened oil were randomly transesterified by a chemical catalyst method using sodium methylate to obtain oil and fat 4. The characteristics of the fat 4 are summarized in Table 1.

Example 1
Oil and fat comprising 16 parts of palm kernel oil (increased melting point: 28 ° C.), 8 parts of palm kernel hydrogenated oil (increased melting point: 38 ° C.) and 6 parts of the oil 1 (increased melting point: 30 ° C.) are dissolved by heating. Soy lecithin 0.25% and polyglycerin stearate (HLB: 8.4) 0.08% were added and heated to 65 ° C. to obtain an oil phase part. On the other hand, 5.0 parts of skim milk powder and 2.0 parts of dextrin (DE: 11.5) are dissolved in warm water at 60 ° C, and 0.1% sucrose stearate (HLB: 8) is added thereto. It melt | dissolved and the water phase part was adjusted. The previous oil phase part was added to this aqueous phase part to pre-emulsify. This emulsion is treated at a homogenization pressure of 5.0 MPa, then sterilized by a direct steam injection sterilizer at 142 ° C. for 4 seconds, treated again at a homogenization pressure of 5.0 MPa, and then a plate type. After cooling to 5 ° C. with a cooler and filling the container, aging was performed at 5 ° C. for 72 hours to stabilize the fat crystals, thereby obtaining a foamable oil-in-water emulsified fat composition. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the obtained foamable oil-in-water emulsified oil and fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 6 minutes and 36 seconds and an overrun of 119%. The obtained whipped cream had a good texture of the cream, little change in state such as reversion and simmering, good workability, good shape retention, a light, smooth and cool mouth-melting cream. . The liquid stability was also good.

(Example 2)
Example 1 except that 14 parts of palm kernel oil (rising melting point: 28 ° C.), 7 parts of palm kernel hardened oil (rising melting point: 38 ° C.), and 9 parts of the fat 1 (rising melting point: 30 ° C.) were used. In the same manner as above, a foamable oil-in-water emulsified oil / fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil and fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 7 minutes and 38 seconds and an overrun of 125%. The obtained whipped cream had a good texture of the cream, little change in state such as reversion and simmering, good workability, good shape retention, a light, smooth and cool mouth-melting cream. . The liquid stability was also good.

Example 3
Implemented except using 16 parts of palm kernel oil (rising melting point: 28 ° C.), 8 parts of palm kernel hardened oil (rising melting point: 38 ° C.), and 6 parts of the transesterified oil 2 (rising melting point: 32 ° C.). In the same manner as in Example 1, a foamable oil-in-water emulsified oil / fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 6 minutes 04 seconds and an overrun of 107%. The obtained whipped cream was slightly rough and the skin was slightly rough, but the workability was good, but the shape retention was good, light, smooth and cool. .

Example 4
17 parts of palm kernel oil (increased melting point: 28 ° C.), 8 parts of palm kernel oil (increased melting point: 38 ° C.), 4 parts of palm fractionated oil (increased melting point: 33 ° C.), the transesterified oil 1 (increased melting point: (30 ° C) 6 parts of fats and oils are heated and dissolved, and 0.25% soybean lecithin and 0.08% polyglycerin stearate (HLB: 8.4) are added to the oil and heated to 65 ° C. Aibe. On the other hand, 5.0 parts of skimmed milk powder is dissolved in warm water at 60 ° C., and 0.1% sucrose stearate (HLB: 10) and 0.08% sodium polyphosphate are added thereto and dissolved to obtain an aqueous phase part. Adjusted. Using this oil phase part and water phase part, a foamable oil-in-water emulsified fat composition was obtained in the same manner as in Example 1. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 6 minutes 54 seconds and an overrun of 127%. The obtained whipped cream had a good texture of the cream, little change in state such as reversion and simmering, good workability, good shape retention, a light, smooth and cool mouth-melting cream. . The liquid stability was also good.

(Example 5)
16 parts of palm kernel oil (increased melting point: 28 ° C.), 8 parts of hardened palm kernel oil (increased melting point: 38 ° C.), 4 parts of palm melting point (increased melting point: 31 ° C.), the transesterified oil 1 (increased melting point: 30 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 4 except that 7 parts of oil / fat was used. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 6 minutes and 20 seconds and an overrun of 107%. The obtained whipped cream had a good texture of the cream, little change in state such as reversion and simmering, good workability, good shape retention, a light, smooth and cool mouth-melting cream. . The liquid stability was also good.

(Comparative Example 1)
Implemented except using 10 parts of palm kernel oil (increased melting point: 28 ° C), 5 parts of hardened palm kernel oil (increased melting point: 38 ° C), and 15 parts of the transesterified oil 1 (increased melting point: 30 ° C). In the same manner as in Example 1, a foamable oil-in-water emulsified oil / fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, the whipping time required 12 minutes 48 seconds, and the overrun was 138%. The obtained whipped cream was in an unfavorable state with poor shape retention.

(Comparative Example 2)
Oil and fat comprising 19 parts of palm kernel oil (increased melting point: 28 ° C.), 9.5 parts of palm kernel oil (increased melting point: 38 ° C.) and 1.5 parts of the transesterified oil 1 (increased melting point: 30 ° C.) is used. A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 7 minutes and 25 seconds and an overrun of 124%. The obtained whipped cream was unfavorable because the cream texture was rough, and it was strong and poor in workability. The liquid stability was also very poor.

(Comparative Example 3)
Foamable oil-in-water emulsification in the same manner as in Example 1 except that fat and oil comprising 24 parts of palm kernel oil (rising melting point: 28 ° C.) and 6 parts of the transesterified oil 1 (rising melting point: 30 ° C.) were used. An oil and fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, the whipping time was 5 minutes and 39 seconds, but the overrun was 87%. The obtained whipped cream was in an unfavorable state because the texture of the cream was rough, and the shape retention was in a state where it was out of shape and did not retain its original shape. The liquid stability was also very poor.

(Comparative Example 4)
Foamable oil-in-water type in the same manner as in Example 1 except that fat and oil comprising 24 parts of palm kernel hydrogenated oil (rising melting point: 38 ° C.) and 6 parts of the transesterified oil 1 (rising melting point: 30 ° C.) were used. An emulsified oil and fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, the whipping time required 8 minutes 49 seconds, and the overrun was 134%. The obtained whipped cream was not preferable because it melted very much in the mouth.

(Comparative Example 5)
Example 1 except that 16 parts of palm kernel oil (increased melting point: 28 ° C.), 8 parts of palm kernel hydrogenated oil (increased melting point: 38 ° C.), and 6 parts of the fat 3 (increased melting point: 33 ° C.) were used. In the same manner as above, a foamable oil-in-water emulsified oil / fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil / fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 6 minutes 25 seconds and an overrun of 115%. The obtained whipped cream was unfavorable because the cream texture was rough, and the workability was not good. The liquid stability was also poor.

(Comparative Example 6)
Implemented except using 16 parts of palm kernel oil (increased melting point: 28 ° C), 8 parts of palm kernel hardened oil (increased melting point: 38 ° C), 6 parts of the transesterified oil 4 (increased melting point: 33 ° C) In the same manner as in Example 1, a foamable oil-in-water emulsified oil / fat composition was obtained. The composition and evaluation results of the oil and fat composition are summarized in Table 2.

  When the foamable oil-in-water emulsified oil and fat composition was whipped with a can-to-mixer, whipping was completed at a whipping time of 7 minutes and 10 seconds and an overrun of 127%. The obtained whipped cream was unfavorable because the cream texture was rough, and it was strong and poor in workability. The liquid stability was also poor.

Claims (2)

In the entire oil and fat composition, 60 to 90% by weight of lauric oil (A) having an ascending melting point of 30 to 35 ° C. is contained. Among the constituent fatty acids, 10 to 40% by weight of lauric acid and 20 to 35 of palmitic acid are contained. Fat and oil composition containing 10% to 40% by weight of fat and oil (B), which is a random transesterified oil containing 50% by weight and a total amount of saturated fatty acids of 50 to 70% by weight, and 0 to 30% by weight of other fats and oils (C) A foamable oil-in-water emulsified oil / fat composition containing 20 to 40% by weight of the entire foamable oil-in-water emulsified oil / fat composition. The foamable oil-in-water emulsified oil / fat composition according to claim 1, wherein the content of the oil / fat composition is 25 to 35% by weight in the whole foamable oil-in-water emulsified oil / fat composition.